Tuscan Easter Menu
Easter is around the corner! And Tuscanycious wishes you happy holidays suggesting a tasty Easter menu Starter Tuscan cold cuts and Chicken liver crostini Main dish Juls’ kitchen easter roasted lamb, boiled[...]
Category: Fish, Meat, Poultry, Game
Peposo Recipe (Peppered beef stew)
“This stew has a long history. The story goes that it was invented by the furnace workers (fornaciai) who baked the terracotta tiles for the Brunelleschi’s famous Duomo in Florence.[...]
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Pheasant terrine with shallots and endives
Pheasant terrine with shallots and endives by Arturo Dori, a Tuscan personal chef. Serves: 8 people INGREDIENTS – 2 pheasants of about 900 gr. each – 2 egg[...]
![Guinea fowl filled with roasted chestnut, pine nuts and raisins [Photo credits: Arturo Dori http://ow.ly/gKLcj ]](http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/files/2013/03/Far-ripiena.jpg)
Guinea fowl filled with roasted chestnut, pine nuts and raisins (video recipe)
A tasty recipe and a nice video by Arturo Dori, a Tuscan personal chef. Enjoy! Arturo Dori Cooks from divad estudio on Vimeo. Here are the ingredients: Boneless Guinea Fowl Minced meat of veal Pine nuts[...]
Stuffed capon
by Paolo Gori (Chef at Trattoria Da Burde ) Stuffed capon is a traditional main course for Christmas Tuscan menus. Thanks for the recipe, Paolo! Ingredients 1 boned capon 200[...]
Bollito Toscano
“Bollito” is the Tuscan way to cook meat and, at the same time, a good way to make broth. Serves: 6 Prep: 15 min Cooking time: 2 1/2 hours [...]
![[Photo credits: Cooperativa Zenzero http://ow.ly/gJDqq]](http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/files/2012/10/foto1.jpg)
